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Black Bean and Veggie Stuffed Spaghetti Squash

For this recipe, one spaghetti squash can be used for two servings.


  • 1 medium spaghetti squash, cut in half lengthwise, seeds and pulp removed

  • 2 teaspoons olive oil

  • 1 cup chopped zucchini

  • 1 small red onion, diced (~3/4 cup)

  • 1½ cups or 1 can black beans, rinsed and drained

  • ¾ teaspoon cumin

  • ¾ teaspoon chili powder

  • ¼ teaspoon garlic powder

  • salt and pepper

  • ½ cup shredded sharp cheddar cheese

  • ⅓ cup chopped cilantro

  • ½ cup fresh pico de gallo or salsa

  • sour cream (or sub plain Greek yogurt)

  • avocado or guacamole


  1. Preheat oven to 375 degrees. Line a cookie sheet with foil sprayed with cooking spray. Place spaghetti squash halves cut side down on cookie sheet. Bake for ~30-35 minutes until tender. Let cool (this step can be done in advance).

  2. In a large non stick skillet, heat 2 teaspoons of olive oil on medium heat. Add onions, then zucchini and sauté for ~6 minutes. Season with salt and pepper. Add black beans, cumin, chili powder and garlic powder. Stir to combine. --> Note: You can add other extra veggies you have in your fridge that you want to use up here!

  3. Using a spoon scoop out the strands of spaghetti squash and add to the bean mixture. Stir well to combine. Taste for additional seasoning if needed.

  4. Divide mixture back into the 2 spaghetti squash shells. Top each with ~1/4 cup shredded cheddar cheese. Turn on broiler, place spaghetti squash bake on cookie sheet and broil for ~2 minutes or until cheese is melted. Top with fresh salsa, sour cream, chopped cilantro and avocado or guacamole.


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